Fried Lobster Tails Recipes

FRIED LOBSTER TAILS

Steps:

• Begin by butterflying the lobster tails. To butterfly, simply cut a lengthwise slit through the center, top of the shell, stopping just before the tail fins using kitchen shears. Spread the shell open and pull out the meat in one piece. Close the shell and place the meat over the shell.
• In a small bowl, combine paprika, salt-free lemon pepper seasoning, and old bay seasoning. Season the lobster tail meat with the spice blend on both sides. Add the remaining spices to the all-purpose flour along with the baking powder.
• Place the lobster tails in buttermilk and let it sit for a couple of minutes while you heat the oil.
• Heat the oil to 350 degrees F. Coat the lobster tails in the seasoned flour, shaking off any excess flour.
• Fry the lobster tails for 4-5 minutes. While the lobster tails fry, prepare the garlic butter sauce.
• Add the butter to a small skillet and cook over medium-high heat. Once the butter melts, stir in the fresh garlic and cook until the garlic is fragrant and toasty. Serve the lobster tails with the garlic butter sauce, lemon wedges, and enjoy.

FRIED LOBSTER TAILS

Steps:

• Preheat cooking oil to 350 -375 degrees F.
• split lobster tails down the middle and pull the meat out of the shell, but leave the meat attached.
• pat dry lobster tails with paper towels.
• dredge lobster tails in seasoned flour, completely coating meat and shell.
• dip lobster and shell in egg wash completely covering tails, remove and allow to drain briefly.
• coat egg wash lobster tail and shell in seasoned bread crumbs. Lightly pat bread crumbs onto lobster and shell to completely coat both.
• place the breaded lobster tails in prheated oil and fry for 4-5 minutes or until golden brown.
• carefully remove the lobster from the oil and allow to drain on a baking rack for 1 minutes.
• serve lobster with cocktail sauce, tartar sauce or drawn butter

DEEP FRIED LOBSTER

Steps:

• In a gallon sized plastic closeable bag combine, cornmeal, flour, salt, pepper, cayenne, garlic powder and onion powder. Shake well. Place one half of a lobster tail at a time in to the bag. Shake to coat the tails completely.
• Heat vegetable oil in a deep fryer or large skilled to 365 degrees F (180 degrees C). Place one coated lobster tail at a time into the oil. Cook until the lobster turns white and the coating is lightly browned. Let the fried tails dry on paper towels.

FLORIDA FRIED LOBSTER

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with foil.
• Sprinkle the butterflied lobster tails on both sides with some Cajun seasoning, then spread on both sides with some garlic butter. Spread the lobster flesh with the minced garlic; sprinkle more Cajun seasoning over the garlic layer. Top with more garlic butter.
• Bake until cooked through, about 15 minutes (do not overcook).

AIR FRYER LOBSTER TAILS WITH LEMON-GARLIC BUTTER

Steps:

• Butterfly lobster tails by cutting lengthwise through the centers of the hard top shells and meat with kitchen shears. Cut to, but not through, the bottoms of the shells. Spread the tail halves apart. Place tails in the air fryer basket with lobster meat facing up.
• Melt butter in a small saucepan over medium heat. Add lemon zest and garlic; heat until garlic is tender, about 30 seconds. Transfer 2 tablespoons of butter mixture to a small bowl and brush onto lobster tails; discard any remaining brushed butter to avoid contamination from uncooked lobster. Season lobster with salt and pepper.
• Cook in an air fryer at 380 degrees F (195 degrees C) until lobster meat is opaque, 5 to 7 minutes. Spoon reserved butter from the saucepan over lobster meat. Top with parsley and serve with lemon wedges.